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Red Batch

Night Red Juice

Timing: Before sleep for recovery optimization

11 photos

Exact Ingredients Breakdown

Functional Compounds

  • Carotenoids & Beta-Caroteneorange & multi-colored carrots — essential pigments for night vision maintenance, cellular turnover, and immune integrity
  • Vitamin C & Bioflavonoidskiwi, lemons, bell peppers — a massive metabolic defense dose that synthesizes deep tissue collagen and enhances iron absorption
  • Nitrates & Betalainsbeetroots — massive nitric oxide conversion for blood flow, circulation, and muscle recovery optimization during sleep
  • Resveratrol & Proanthocyanidinsred & black seeded grapes — deep cellular repair compounds known to support brain health and combat oxidative stress
  • Ellagitannins & Punicalaginspomegranate seeds — high-potency cardiovascular antioxidants that protect cell walls and support vascular health
  • Curcuminoids & Terpenoidsturmeric — targeted anti-inflammatory pathways to lower system wide stress and calm joints post-workout

Pro-Tips & Preparation Advice

Stain Warning: Turmeric can easily and permanently stain your juicer, containers, and countertops with bright yellow streaks. If you don't like dealing with heavy cleanup or stains, feel free to skip juicing it entirely.
The Seed Advantage: Using seeded grapes instead of seedless adds powerful proanthocyanidins and antioxidants locked directly inside grape seeds, which support cardiovascular health and brain defense when run through a slow masticating extraction gear.
Crucial Peeling Protocol: Beetroots, pomegranates, and lemons must be thoroughly peeled. Leaving beetroot skin on passes a muddy, harsh soil flavor into the batch, while juicing pomegranate husks or lemon rinds/pith releases intense, bitter compounds that can easily ruin the taste of the entire run.

Batch Preparation Method

Optimized extraction sequences and compound management

Simple Method

  1. 1

    Peel the beets, trim carrot ends, pluck grapes from stems, and completely remove bitter lemon rinds and pepper/pomegranate seeds.

  2. 2

    Run ingredients through your masticating juicer into a stainless steel bowl to avoid heavy staining, lining your pulp bin with a plastic bag.

  3. 3

    Pour into your plastic bottles and freeze immediately to keep them preserved for up to 14 weeks, saving you massive prep time.

Detailed Method

  1. 1

    Meticulously prep your ingredients to eliminate bitterness and dirt: completely peel the beetroots, chop off the dirty ends of the carrots, fully peel the bitter lemon skin, remove all seeds from the bell peppers, pull grapes off their stems, scrape the soil/peel off the turmeric root, and only use the red pomegranate seeds (discarding the bitter outer peel).

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  2. 2

    Set up your juicing station using a large stainless steel container under the snout to handle the aggressive red pigments without staining your kitchenware, and line your pulp collector with a plastic bag for effortless disposal.

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  3. 3

    Process the prepped roots, deseeded peppers, grapes, and pomegranate seeds through your extraction gears, letting the natural lemon components mix in to shield the red batch from turning brown quickly.

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  4. 4

    Line up your current plastic storage bottles for filling. While stainless steel is ideal for long-term stain prevention, utilizing your budget-friendly plastic bottles works perfectly fine for this step.

  5. 5

    Seal the caps securely and transfer the filled bottles straight into the freezer. Freezing the red juice locks in the fresh nutrients for up to 14 weeks, allowing you to prep massive batches all at once and minimize your weekly juicing time.

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  6. 6

    At the day of serving, pour your juice into a mug.

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